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1
In a large skillet over medium-high heat cook the diced bacon; reserving the fat in the skillet, remove bacon to a plate and set aside.
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2
In a large mixing bowl combine the flour with 1-1/2 teaspoons salt and 1 teaspoon black pepper; add in the lamb cubes and toss meat to coat well.
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3
Reheat the reserved bacon fat in the skillet.
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4
Brown the meat in the bacon fat, if you run out of bacon fat, add a little oil.
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5
Transfer the browned meat to a large pot leaving about 1/4 cup of fat in the skillet.
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6
To the hot fat add the 1 chopped onion and saute until onion begins to colour a bit (about 5 minutes).
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7
Add in fresh garlic and thyme; cook for 2 minutes, then add in 1/4 cup water and deglaze the skillet.
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8
Transfer the onion/garlic mixture to the pot, along with the reserved bacon pieces, beef stock, bay leaves and beer or wine; cover and simmer for 1-1/2 hours or until tender.
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9
Add in the remaining two onions, carrots and potato cubes; cover and simmer for about 20 minutes, or until the veggies are tender.
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10
Season with more salt and black pepper if desired.
